3 years ago

The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

Xinru Xu, Yingying Zheng, Huanlu Song, Lin Gong, Wenqing Pan


The effects of the Maillard reaction precursors derived from different degree of hydrolysis (DH 5–25%) of bovine bone marrow extract (BBME) on aroma components, taste active substances, and sensory characteristics were investigated. In addition to the sensory evaluation, volatile compounds and umami taste compounds in the Maillard reaction products (MRPs) derived from enzymatic hydrolyzed bovine bone marrow extract (EH-BBME) were analyzed by gas chromatography–olfactrometry–mass spectrometry, and high-performance liquid chromatography, respectively. The 10% of DH resulted in the optimal MRPs, which had high amounts of meaty aroma compounds (methional, octanal, nonanal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-acetylthiophene, etc. 332.41 ng/g), umani taste-active compounds (umami taste amino acids, 3.21 g/L; nucleotide, 20.80 g/L; peptides, 7.22 g/100 g; <1500 Da peptide, 44.27%), but low content of off-flavor compounds (4-isopropylbenzaldehyde, toluene, 1-octanol, dimethyl sulfide, 1,2,4-trimethylbenzene, 3-methylphenol, acetic acid, dimethyl trisulfide, etc. 60.96 ng/g). MRPs of DH lower than 10% had lower peptide amount (5.15 g/100 g) as well as the content of meaty compounds (DH = 5%, 119.00 ng/g). MRPs derived from EH-BBME with DH of 25% had highest content of meaty aroma compounds (455.70 ng/g), while also had higher content of off-flavor compounds (85.59 ng/g) and highest bitter taste amino acid (28.4 g/L), which was not prefferable. Integrate data from all aspects, the results suggesting that EH-BBME with DH of 10% was the most suitable DH to produce flavorings through the Maillard reaction for providing abundant thermal reaction base material and best contributed to the favourable aroma and taste, which has been tested by industrial production.

Publisher URL: https://link.springer.com/article/10.1007/s11694-018-9966-2

DOI: 10.1007/s11694-018-9966-2

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